Beef Stew Recipe With Roasted Vegetables (And Grapes!)

Beef Stew Recipe With Roasted Vegetables (And Grapes!)

Beef and grapes may not strike you as a likely combination, but when simmered together for an extended period of time, the two form the ultimate savory/sweet pairing in this beef stew recipe! If you have ever added wine to a stew, then you can consider this the non-alcoholic version of that. Here, grape juice takes its place and lends a bit of background flavor to this otherwise traditional beef stew recipe. The finished dish is served with roasted grapes, which make an excellent addition to other Fall favorites too; try swirling them into a bowl of warm oatmeal, or tossing them into a salad of hearty greens.

Beef stew recipe with roasted vegetables (and grapes!)

In addition to the natural sweetness that they add, grapes add a lot of nutritional value to the stew as well. They contain a number of antioxidants, including resveratrol, which has anti-inflammatory properties, and as such has been shown to help fight pain.

INGREDIENTS

2 tablespoons vegetable oil + additional for drizzle

1 pound beef stew meat, cut into 1-inch cubes

1 tablespoon tomato paste

1 teaspoon dried thyme

½ teaspoon dried rosemary

1 bay leaf

1 star anise pod (optional)

2 tablespoons flour (all-purpose or gluten-free; either will work)

2 cups grape juice

5 cups low-sodium beef stock

1 small white onion, chopped

2 carrots, peeled and chopped

2 celery stalks, peeled and chopped

1 cup seedless red grapes

Salt and pepper to taste

DIRECTIONS

Heat the vegetable oil in a large pot set over medium-high heat. Carefully place the beef in the pot and sear on the first side for approximately 1-2 minutes until browned and a slight crust has formed. Alternate turning the cubes of beef until all four sides are browned.

Add the tomato paste and herbs to the pot and stir to coat the beef. Add the flour and cook for a minute or so until the flour turns a light golden brown. Pour the grape juice into the pot and stir, scraping up any brown bits that have accumulated on the bottom of the pot. Add the beef stock to the pot and bring to a boil. Cover and reduce the heat to medium-low. Simmer for 1 ½ hours, until the meat is tender.

Add the vegetables to the pot. Simmer for another hour until the meat is nearly falling apart and the vegetables are soft. Taste and add salt and pepper as necessary.

While the stew is cooking, line a baking sheet with parchment paper. Place the grapes on the baking sheet, drizzle with a little bit of vegetable oil, and sprinkle with salt and pepper. Place under the broiler for 1-2 minutes, until the grapes are warmed through and the skin on them begins to split.

Serve the stew plain or on top of noodles or rise, with a spoonful of the roasted grapes.